Apple Tart

Our homemade saffron-infused dough creates a buttery, aromatic base, perfectly complementing a luscious apple filling spiced with Noshejan Afghan Masala. Enhanced with the natural sweetness of honey, brown sugar, and the delightful chew of raisins, this tart promises a captivating fusion of sweet and savory that will transport your taste buds on a delightful journey.

Servings

4

Prep Time

45 Min

Cook Time

40 Min

Ingredients

1 1/2 cups flour

2 tbsp sugar

1 tsp salt

8 tbsp cold butter, cubed

1/4 cup ice water

2 pinches of saffron

2 tbsp hot water

4 Granny Smith apples

1/4 cup melted butter

1/3 cup brown sugar

1/2 cup honey

1/4 cup crushed walnuts

1/4 cup crushed pistachios

1/2 cup raisins

2 tbsp Noshejan Afghan Masala

Instructions

For the dough:

Combine the saffron and hot water in small amounts and allow them to infuse and cool.

In a food processor, combine flour, sugar and salt. Pulse 5 times.

Add the cold butter and pulse quickly, multiple times, until the butter is mixed and looks like tiny balls. Add the ice water and pulse again multiple times until the dough looks crumbly. Add the saffron water and pulse again until mixed thoroughly.

Form the dough into a tight ball. Roll the dough into a 13" round on a lightly floured surface. Dust flour as needed onto the dough as you roll to prevent sticking.

Transfer dough carefully to a well-greased tart pan (with a removable bottom). Gently maneuver the dough to fit the pan and trim the edges. Freeze for 30 minutes, uncovered.

For the filling:

Preheat oven to 425°.

Core your apples and slice them thinly and evenly. In a large mixing bowl, combine apple slices, butter, brown sugar, honey, walnuts, pistachios, raisins, and Noshejan Afghan Masala. Gently mix until thoroughly combined and the apple slices are coated.

Arrange this mixture evenly in the tart crust. Put the assembled tart and pan onto a lined sheet pan. Bake on a center rack for 40 minutes. Remove from heat and allow to cool.

Serve warm.